Summary

Ingredients

• 1 liter apple juice
• 240 ml white wine vinegar
• 240 ml soy sauce
• 240 ml sugar beet syrup
• 250 ml water
• 1 lemon (s), add the juice from it
• 1 ½ teaspoon ginger, freshly grated
• 0.25 teaspoon ¼ cayenne pepper
• 0.5 teaspoon ½ mustard
• 0.25 teaspoon ¼ clove powder
• 1 chilli pepper (jalapeno), halved, pitted
• 1 small onion (s), cut into large pieces
• 1 ½ teaspoon black peppercorns
• 1 ½ teaspoon horseradish, fresh or in a glass
• 1 bay leaf

Print Recipe Pin Recipe

Instructions

1. Put all ingredients together in a large saucepan. Bring to the boil on the stove and simmer gently for 2 hours, stirring occasionally, until the sauce has reduced by half.
2. Remove the saucepan from the heat and pour the sauce through a sieve into a bowl. Let the sauce cool before serving.
3. Makes about 1 liter of sauce. Leftovers can be kept in a bottle or container in the refrigerator, and the sauce can also be frozen.